Rustic Raspberry Muffins

These raspberry muffins are the perfect tea snack. They’re subtle but sweet with soft raspberries throughout and white chocolate drizzled over top.

So far, I think this recipe is one of my favourites and while I love a lot of my recipes, I definitely don’t say that about them all. These muffins have a subtle sweetness to them as I reduced the added sugar to allow for the raspberries – because we all know sometimes raspberries can be a tiny punch of sweetness themselves.

How to Make Vegan Raspberry Muffins

Making these raspberry muffins is very simple and I personally find it quite relaxing. Start by preheating your oven and laying out your little muffin liners onto a tray.

Then prepare two flax eggs by adding two tablespoons of flax meal into a small bowl and mix with four tablespoons of water. Let it sit until it becomes thick, this usually takes only two to four minutes. While that’s happening, you can whisk all of your dry ingredients in a large bowl, then all of your wet ingredients (including the flax eggs) in another bowl, now combine them by gently folding the batter together.

Next, mix in your frozen raspberries and spoon the batter into the liners, pop the tray into the oven until they’re golden on top, let them cool and then drizzle your melted white chocolate over them. The vegan white chocolate I used for this recipe is this one by Sweet William.